Pumpkin Cream Cheese Whoopie Pies

Pumpkin is a great ingredient to work with when baking eggless. The pumpkin acts as a binder and bakes nicely. I found this recipe a few years ago in a Rachel Ray Magazine and adapted it as an eggless recipe. These are soooo good and have become a family and friend favourite!

Pumpkin Cream Cheese Whoopie Pies

Combine wet Ingredients:

1/2 cup melted butter

1/4 cup melted shortening

1 and 1/2 cup pumpkin puree

1 and 1/2 cup brown sugar

3/4 cup plain yogurt (or egg replacer equivalent to 3 eggs)

2 tsp vanilla

Then add dry ingredients:

2 and 1/2 cup flour

1 and 1/2 tsp baking powder

1 and 1/2 tsp baking soda

1 tsp salt

1 and 1/2 tsp cinnamon

1/2 tsp nutmeg

1/4 tsp allspice

Mix until just incorporated. Drop by tablespoonfuls for large pies. Bake 350 degrees for about 12-14 minutes. Cool before filling.